The licorice flavor of fennel provides an interesting flavor to this dish.

Ingredients

• 1/2 cup dry, white wine
• 1 small fennel bulb
• 2 tsp marjoram
• 1/4 tsp salt
• 6 pork chops
• 1 Tbs fresh basil
• 2 Tbs olive oil

Directions

1. Chop the garlic and basil.
2. Trim the fennel bulb and slice into long strips.
3. In a bowl mix together the wine, sliced fennel, marjoram, salt, and basil. Set aside.
4. Heat 1 Tbs of olive oil in a large skillet.
5. Cook 3 of the pork chops for 3 minutes on each side over medium-high heat. Remove and set aside. Repeat with the 1 Tbs of olive oil and the other 3 pork chops.
6. Lower the heat and return all the pork chops to the skillet.
7. Add the wine-fennel mixture to the skillet.
8. Cover and cook for 5 minutes.
9. Remove the lid and turn the pork chops.
10. Cook for another 3 minutes.

    Note: This also makes a good marinade for pork chops. Mix together the wine, fennel, and seasonings. Place it in a re-closable freezer bag, add the pork chops, and freeze. When you defrost the pork chops retain the wine-fennel marinade. Complete the dish in the same manner as described above.